By Erika Kotite on Monday, May 14th, 2012
If Pittsburgh PA is any indication for the rest of the country, fewer diners are choosing French cuisine for their night out. According to an article in the May 13 Post Gazette, the city has seen five of its French restaurants close in less than a decade. 
Reasons for the demise include both a look at France’s intractable emphasis on rich, complicated and time-consuming recipes, as well as an emergence of American and other international cuisines as equally deserving of culinary prominence.
But while French restaurants may have taken a hit, French cooking methods are still at the epicenter of the culinary arts education. “Among diners and professional cooks, there’s a deep attachment to the cuisine that inspired this country’s culinary awakening,” comments reporter China Millman.
By Erika Kotite on Monday, May 14th, 2012
The Nature Conservancy is honoring the “Best Green Restaurants” in the nation with its People’s Choice 2012 Nature’s Plate awards. Some of the criteria you should think about: sustainable seafood, local and seasonal ingredients, organic produce. One thing I’m surprised they don’t have on the list is waste management (recycled cooking oil) but I guess that’s not something the average restaurant patron would know. HURRY: Nominations close on May 16.
And now, jobs:
1. Bernardus Lodge in Carmel Valley needs a chef de cuisine to make magic happen with Chef Cal Stamenov. Must love kitchen gardens, foraged ingredients and composting.
Bernardus Lodge in Carmel Valley, CA is serious about its locally sourced ingredients. They are looking for a chef de cuisine.
By Erika Kotite on Friday, May 11th, 2012
Times have changed in the kitchen. New ways of cooking, better appliances, more gender mixing (female chefs, male home cooks) are all signs of progress.
But most of us still have our strongest associations of food and cooking with our moms. Sunday is the big day where Mom theoretically gets a break from the kitchen but today we’re going to call her back to the place we remember her best—in the kitchen, teaching us (sometimes lecturing us) about what it means to love and create good food.
Thomas Humbock
Executive Chef, Swing Wine Bar and Cafe
Olympia, WA
I remember being in the 4th grade and having dinner one night. My mom had gotten those recipe cards that you could order through the mail–you know, the ones that came in a handy dandy filing case. They had recipes from around the world, and every month you received a different set.
Anyway, for a kid that craved Kraft macaroni and cheese and hot dogs, this could sometimes lead to a very long night at the dinner table.
This particular night was “Greek Night!” Starting with dolmas as the appetizer, we moved on to avgolemono (lemon-chicken soup) and finished with moussaka.
Reasons for the demise include both a look at France’s intractable emphasis on rich, complicated and time-consuming recipes, as well as an emergence of American and other international cuisines as equally deserving of culinary prominence.
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